Vegetable Biryani

A vegetarian biryani with all the festive aroma: carrots, beans, peas and potatoes cooked in a spiced yoghurt masala, layered with basmati.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 4
• Prep 25 min
• Cook 50 min
• Vegetarian · gluten-free

Ingredients

• 300 g aged basmati rice
• 400 g mixed vegetables (carrot, beans, peas, potato, cauliflower)
• 150 g yoghurt
• 2 tsp biryani masala
• 1 tbsp ginger-garlic paste
• ½ tsp turmeric
• 1 tsp Kashmiri chilli powder
• 1½ tsp salt
• 2 onions, thinly sliced and fried crisp
• 3 tbsp ghee
• Whole spices: 1 bay leaf, 3 cardamom, 3 cloves, 1 cinnamon stick
• 1 pinch saffron in 3 tbsp warm milk
• Mint leaves

Method

1. Soak the rice for 30 minutes.
2. Fry the vegetables in 1 tbsp ghee for 5 minutes, then add yoghurt, ginger-garlic paste, biryani masala, turmeric, chilli and salt. Cook 8 minutes.
3. Boil salted water with the whole spices and cook the rice for 6–7 minutes. Drain.
4. Layer the rice over the vegetables, top with saffron milk, fried onions, mint and the rest of the ghee.
5. Cover tightly and cook on the lowest heat for 20 minutes. Rest 5 minutes before serving with raita.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.